Wednesday, June 28, 2017
My brother is on to something. He cooks a lot of vegetables at home and he has a genius way of doing it. We used to stir-fry chopped vegetables together for an easy side dish. Steaming also works. But my brother cuts them up, puts them all in a bowl, tosses them in a little oil, salt, pepper, and sometimes other seasonings, and bakes/roasts them. Just places them all on a baking sheet and roasts them until tender. The higher the temperature, the faster they will cook. But sometimes he cooks them at the same time as something else, such as chicken, and so the oven temperature is dictated by that.